Pear Tarte Tatin

Comice pears instead of apples. More delicate, less acidic, pairs beautifully with blue cheese cream or Roquefort.

1. 1

   Make rough puff or shortcrust: rub cold butter into flour and icing sugar. Add enough cold water to form a dough. Refrigerate 30 minutes.

2. 2

   In a 25cm ovenproof skillet, melt sugar and butter over medium heat without stirring until it reaches an amber caramel.

3. 3

   Arrange apple halves tightly in concentric circles in the caramel, cut side up. They will shrink.

4. 4

   Cook apples in caramel over medium heat 10-15 minutes, basting constantly. They should be tender and coated.

5. 5

   Roll pastry into a circle slightly bigger than your pan. Lay over the apples and tuck edges down the sides.

6. 6

   Bake at 200C for 25-30 minutes until pastry is deep golden.

7. 7

   The critical moment: cool 10 minutes, then flip confidently onto a plate. Do not hesitate.

8. 8

   Serve warm with creme fraiche or vanilla ice cream.